Brits love a full-on breakfast. Aussies like a vibrant brunch. Mash them up and you get the best of both worlds! Use this as a principle recipe – feel free to adjust the quantities depending on how many meat-eaters and vegetarians you’re feeding. It’s a good idea to have 2 serving platters ready before you start cooking: one for the sweet elements and one for the savoury elements. Then you’re ready to serve up as and when things are ready.
Prepare the griddle for cooking using direct high heat (250°C-290°C), with all the burgers on high. Preheat for 10 minutes.
Get two platters ready, one for your sweet brunch elements and one for your savoury elements, so you can transfer things over as and when they’re done.
For the sweet eggy crumpets, beat the eggs in a shallow bowl, then soak the crumpets in the mixture, pressing them down and turning to make sure they’re well coated.
For the savoury eggy crumpets, beat the eggs in a shallow bowl with a pinch of sea salt and black pepper. Finely chop and add the chives, if using, then soak the crumpets in the mixture, pressing them down and turning to make sure they’re well coated.
Place the tomatoes on the griddle and cook for 6 minutes, or until soft and blistered, turning regularly.
Slice the sausages lengthways, so you can open them out like a book, add them to the griddle and fry for 6 minutes, or until gnarly and cooked through, turning halfway.
Add the bacon and fry for 4 minutes, turning halfway, then turn off one burner to create a cooler zone and transfer the bacon across, leaving the fat behind.
Rub the halloumi all over with a little oil and place on the hot zone, pressing down to flatten slightly. Cook for 4 minutes, or until golden, turning halfway.
Cook the spinach in the residual bacon fat for 3 minutes, or until wilted, stirring occasionally, then move to the cool zone.
Add all the crumpets and fry for 4 minutes on the hot zone, or until golden, turning halfway.
Crack the eggs directly onto the hot zone of the slate and season to perfection. Fry for 30 seconds, add a splash of water, then cover with the basting dome, and cook for 2 to 3 minutes, or to your liking. Toast the bread alongside.
Peel, destone and finely slice the avocado, then fan out on the savoury serving platter. Squeeze over the lemon juice and season with a pinch of salt and pepper.
Transfer any remaining cooked savoury ingredients to the platter. Drizzle the halloumi with 1 tablespoon of maple syrup and slice it up into thick slices.
Transfer the sweet crumpets to a separate platter. Halve the bananas lengthways and place on the slate with the butter. Fry, cut-side down, for 1 minute, drizzle over 1 tablespoon of maple syrup and cook for a further minute, or until caramelised, then pile on top of the sweet crumpets.
Drizzle the sweet crumpets with a little extra maple syrup and serve with your favourite seasonal berries and some Greek yoghurt, if you like. Serve the savoury platter alongside and let everyone tuck in!
TOP TIP:
Cooking for vegetarians? Simply omit the sausages and bacon for a delicious veggie feast!
